Creamy Coconut Sweet Potato Bake
Servings: 8 servings
Ingredients
- 3 lbs sweet potatoes (about 4 medium)
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup coconut milk, canned
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 tsp tapioca flour + 1 tbsp water
- 1/2 cup parsley, chopped for garnish
- 1/2 cup toasted walnuts or pepitas optional
Instructions
- Preheat the oven to 350 degrees.
- Using a mandolin, slice sweet potatoes into thin slices. (if preferred, peel potatoes before using the mandolin, but not neccesary)
- In a medium skillet, heat coconut oil over medium high heat. Add onion and garlic, stir fry for 3-4 minutes.
- Add cumin, chili powder, salt and pepper. Stir fry for an additional minute, until fragrant.
- Stir in coconut milk and bring to a simmer. In a small bowl, mix tapioca flour with water to create a slurry. Add slurry to the simmering coconut milk and stir to thicken.
- Add coconut milk/onion mixture to the base of a 8x12 casserole dish. Arrange sweet potato slices "standing up" in the casserole dish.
- Cover with foil and bake for 60 minutes. Remove the foil and cook for another 15 minutes, to brown the top.
- Top with fresh parsley and toasted nuts (optional).
Notes
- I use Thai Kitchen's Organic Coconut Milk. I find that other brands and private label coconut milks are very watered down. Use Thai Kitchen's to get the best consistency and truly creamy coconut milk.
- My casserole dish is 8x12, but it should work with most size casserole dishes. Just stuff as many potatoes as you can in!